6 oz free range organic chicken
6 cups shredded cabbage
1/8 tsp cloves
sea salt and pepper to taste
Dice the chicken. Heat 1 tsp of olive oil in a skillet over medium heat.
Add the chicken, allspice, and cloves. Saute, tossing often, until the chicken is cooked thru.
Shred the cabbage into a large salad bowl. Slice half of an apple into very thin slices and set them aside.
Once the chicken is done, add it to the cabbage, then top with the apple.
Add salt and pepper to taste, then drizzle with olive oil.
Use an appropriate quantity of olive oil to meet your individual needs.